These Sesame Chicken Bowls are the easy answer to your weeknight Chinese food cravings. In less than half an hour, you can have your own, customizable dish that’s so much better than takeout.
They’re a breeze to make, and are a great meal prep option to prepare in bulk. You’ll just love these leftovers for lunch.
We love stir fry dinners, just a bit of chopping and you’re ready for a meal that cooks up in minutes.
This sesame chicken recipe is another one of our favorites. It’s savory, sweet, nutty, and oh so delicious.
What is Sesame Chicken?
If you’ve ever been to an American-Chinese restaurant (and who hasn’t?), you’ve surely seen sesame chicken on the menu.
The dish consists of bite sized pieces of chicken that are coated in egg and cornstarch, deep fried, then tossed in a sticky and sweet sesame sauce.
For our version, we’re going a bit healthier without skimping on any of the flavor. Instead of deep frying, we’re going to shallow fry the chicken.
We’re also adding in some veggie power to round out the meal.
Sesame Chicken Ingredients
- Chicken – boneless + skinless. We are going with thighs, they cook up so tender and flavorful. Feel free to substitute with breast if you prefer.
- For frying – egg, corn starch, oil, soy sauce.
- Sauce – honey, soy sauce, sesame oil, ginger, garlic, corn starch, sesame seeds.
- Veggies – we are using snow peas, but see below for other options.
- Garnishings – scallions and more sesame seeds.
How to Make Sesame Chicken Bowls
Cut up the chicken into bite sized pieces, then toss with the corn starch and egg.
Add oil to a wok and get it nice and hot. Add chicken and 2 tsp soy sauce, and cook 5-6 minutes, till the chicken starts to brown up.
Pour in sauce, toss with chicken, and cook till it starts to thicken up, anout 3-4 minutes.
Mix in snow peas and cook for another minute or two.
How to Serve Sesame Chicken
We love it in a bowl over hot white rice, garnished with scallions and more sesame seeds.
- Brown rice
- Asian noodles (chow mein, hakka, etc.)
- Cauliflower rice
What Other Veggies Can Go In This Sesame Chicken Recipe?
Any of your favorite stir fry veggies can go in this dish. That being said, some would want to go in earlier, at the the same time as the sauce, to cook a little more.
Veggies to add earlier, with the sauce: broccoli, carrots, mushrooms, bell peppers, onion, green beans
Veggies to add in the last minute: snow peas, baby corn, water chestnuts, bamboo shoots, green onions
We recently made it with broccoli, and it turned out great!
- For a lighter version of the dish, do not fry the chicken. Cut it into very thin (about 1/8-1/4 inch thick) strips and stir fry in a little oil before adding to the sauce.
- Give it a little kick! Add 1-2 tablespoons of your favorite red chili sauce (sriracha, sambal oelek, gochujong, etc).
- Add some cashews for additional flavor and texture.
- For a saucier version, add 1/4 cup water to the sauce mixture.
Leftovers and Meal Prep
Leftover sesame chicken is great refrigerated in an airtight container for 3-4 days. We like to store it in individual portion sized containers, along with the rice. Simply reheat in the microwave with an extra splash of water for a quick meal prep lunch.
You can also freeze leftovers for 1-2 months. For best results, freeze in a freezer bag, with as much air squeezed out as possible to prevent freezer burn.
Whip up these easy sesame chicken bowls in your kitchen some hectic weeknight, they’ll be on the table before you know it.
And while you’re at it, make a big batch. You’re going to love meal prepping with this recipe.
Save or pin this easy weeknight recipe so you always have it handy. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you!
Sesame Chicken Bowl, on our Gypsy Plate… enjoy!
- 1lb boneless skinless chicken thighs, cut into 1 inch cubes
- 1/4 cup corn starch
- 1 egg, whisked
- 2 tbsp oil
- 2 tsp soy sauce
- 6oz snow peas
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp sesame oil
- 4 garlic cloves, finely chopped
- 2 tbsp corn starch
- 2 tbsp sesame seeds
- 1 tsp ginger, finely chopped
- 1 tsp rice vinegar
- cooked white rice
- sesame seeds
- In a large bowl, mix chicken egg and corn starch.
- Heat 2 tbsp oil in a wok or large skillet over medium high heat. Once hot, add chicken and 2 tsp soy sauce. Cook 5-6 minutes, turning occasionally, until it begins to brown.
- Mix together sauce ingredients, then pour over chicken. Cook 3-4 minutes, until the sauce begins to thicken.
- Add snow peas and cook 1-2 minutes.
- Serve over warm rice and garnish with scallions and sesame seeds.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 533Total Fat 29gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 23gCholesterol 185mgSodium 1264mgCarbohydrates 37gFiber 3gSugar 19gProtein 34g
Nutrition information calculated by Nutritionix.
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